Archive for the Restaurants & Chefs Category

Hotels ‘missing out’ on F and B sales due to lack of incentives

Hotels are missing out on F&B sales by not offering customers an incentive at the time of booking, according to research by CGA and Zonal Retail Data Systems’ GO Technology report. The report, which polled 5,000 adults in the UK, found 54% of leisure customers and 45% of business users cite price as a barrier to dine at a hotel’s on-site restaurant. However, 50% and 43% respectively would consider making a reservation if they were offered an incentive at the time of booking. A further 45% of 18 to 34 year olds would also be more likely to order room

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Temping agency app backed by David Haye wins £6m investment

A startup app company that connects employers with temping staff, Syft, has closed a Series A investment funding round of £6.1m. The round, led by Spotify’s first investors Creandum, also includes backing from PROfounders Capital and Colle Capital, alongside existing angel investors such as David Haye and Lord Young, taking Syft to an overall £8.7m total funding in 20 months. Launched in November 2015, Syft offers an online staffing platform for the hospitality and events sector in London, Manchester and Leeds. In under two years, Syft has drawn over 4,000 job seekers, allowing them to see exactly who they are

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Marco Pierre White opens restaurant at Pullman Liverpool Hotel

Marco Pierre White will be honouring one of Europe’s most famous waterfronts by bringing Wheeler’s of St. James’s – the oldest fish brand in the world – to Liverpool. Due to open in November 2017 at Pullman Liverpool, located on the city’s UNESCO world heritage waterfront, the 120-cover restaurant will be the second of the Wheeler’s brand to open in the UK. Pierre White said: “The Wheeler’s brand carries with it certain standards, and certain connotations. It’s about the highest quality of oysters, the freshest seafood and a memorable experience. This is exactly what I want to bring to Liverpool.

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Negative reviews? 85% would ‘rather leave positive ones’

Some 85% of hospitality customers are more inclined to leave a positive review than a negative one, a survey from hospitality software partners Fourth has found. The survey, which took a sample of 1,500 dining consumers, revealed that customers left on average 3.4 reviews a year and the core drivers behind leaving a positive review were: quality food (87%), attentive staff (69.4%), and quick service (46.7%). The findings also highlighted that younger consumers aged between 16 to 29 were twice as likely to leave a negative review as their older counterparts, aged 45 to 59. The survey also found that

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